Eggplants for winter in Jewish style

A vegetable that cannot be overlooked during canning is the eggplant. Its always recognizable taste has made it popular in various snacks, one of which is eggplants for winter in Jewish style.

Time to prepare: 8 hours + cooling time (8 hours).

Yield: 2 jars of 0.5 L and a small remainder for tasting.

Caloric content: 67 kcal per 100 grams of the dish.

Cuisine: Jewish.

Ingredients

• eggplants - 1 kg;
• onion - 320 g;
• garlic - 1/2 head (can be a little more or less);
• shashlik seasoning - 12 g;
• coarse salt - 13 g;
• white sugar - 18 g;
• vinegar 9% - 25 ml;
• refined oil without a strong smell - 50 ml.

Preparation

1. Prepare the necessary ingredients.

2. Cut off the tip and tail of the eggplant. First, slice it into circles 2 cm thick.

3. Divide each circle into 4 sectors.

4. Place all the slices into a deep bowl.

5. Drizzle the contents with oil.

6. Thoroughly mix so that each piece is coated in oil (it’s best to do this by hand).

7. In a dry heated frying pan, place part of the eggplants, ensuring they lay in a single layer. Fry them on different sides until they are semi-cooked and change color.

8. In small batches, prepare all the pieces.

9. Chop the onion into thin feathers.

10. Transfer them to the fried eggplants.

11. Also add finely chopped (not crushed with a press) garlic.

12. Add shashlik seasoning, sugar, salt.

13. Pour in the vinegar immediately.

14. Mix everything very carefully by hand to form a homogeneous mixture, being careful not to crush the eggplant pieces.

15. Cover the whole mixture with a suitable diameter plate.

16. Place a weight (3 kg is enough) on top. Let the eggplants marinate in this state at room temperature.

17. After 7 hours, a large amount of juice will be released.

18. Mix the entire mixture and tightly pack it into clean jars (they can be pre-sterilized but this is not necessary)..

19. Place the jars in a pot that is not lower than the jars themselves, and put a piece of cloth on the bottom. Pour cold or hot (it doesn’t matter) water up to the shoulders of the jars. Place the lids on top and turn on the stove. After a steady boil, sterilize the preparations for half an hour.

20. Carefully remove them from the boiling water, screw on the lids, turn them upside down, and check for the tightness of the seal.

21. Wrap the jars in a thick towel and leave them to cool slowly for 8 hours.

22. You can store eggplants for winter in Jewish style even without a basement - in a heated room. They will last until the next harvest unless eaten before, as their taste is much more interesting than that of the usual caviar, give it a try.